Cut-out cookies are made from a firm dough that is chilled thoroughly then rolled out into a sheet. Various shapes are cut out of the dough before baking. Many of the rich tart doughs, Pies and Tarts, can be used as cutout cookie dough. Dough for rolled or cut-out cookies freezes well and can be stored well wrapped in the freezer for up to 1 month. This dough should be thawed in the refrigerator overnight before using as directed in the formulas. A light dusting of flour on the work surface and rolling pin helps keep the dough from sticking when making cut-out cookies. A sprinkling of granulated or powdered sugar may also be used with some formulas. When the dough is especially high in fat, rolling on silicone baking mats or between layers of parchment paper or plastic film is advised. For best results, cut-out cookie dough is rolled to a thickness of between ¼ and ⅛ inch.
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February 18, 2011 | 2 Comments
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